Wind down your weekend or start off your week in style at Excelsior where Sunday and Mondays are Make Your Own Muddle nights. From 4:30-9:30pm, you can pick your own ingredients (think: mint, basil, honey tangerines, champagne mangoes, Muscat grapes, strawberries, raspberries and blueberries) and turn them into an entirely new muddled creation or add an unexpected twist to a standard favorite. The bartenders at Excelsior, muddling experts all, have come up with a few options, so take a peek at the Freshly Muddled Menu for inspiration. All that creativity is bound to help you work up an appetite, stick around to enjoy chef Eric Brennan’s $50 three-course Summer Prix Fixe. Available nightly through the end of summer, the menu features seasonal courses like chilled asparagus vichyssoise with black summer truffles; and char-grilled Wolfe’s Neck Farm rib eye with warm potato salad, marinated mushrooms and Vidalia onion rings. Pastry chef Molly Hanson makes the most of the season’s bounty in local mixed berry shortcake with citrus curd and crème chantilly. Call Excelsior at 617.426.7878 to make reservations or for more information about either Make Your Own Muddle Nights or the Summer Prix Fixe.